These Healthy Teriyaki Chicken Poke Bowls are an easy, flavorful weeknight dinner the whole family will enjoy. Ready in under 30 minutes, they combine savory teriyaki-marinated chicken, seasoned rice (or cauliflower rice for a lighter option), and fresh, crunchy toppings for a balanced, satisfying meal. This recipe is versatile, can be prepped ahead, and adapts well to different proteins and dietary preferences.
I love bowls because everything comes together in one bowl — bright, simple, and customizable. These teriyaki poke bowls are a staple at home; they work with chicken or marinated fish and pair beautifully with cauliflower rice, brown rice, or even roasted sweet potatoes. You can vary toppings and sauces to suit your taste, from pickled onions and microgreens to a creamy spicy mayo for extra flavor.
Why You’ll Love This Recipe
- This recipe is naturally dairy-free and can be prepared gluten-free and paleo-friendly when using coconut aminos instead of soy sauce. It is also suitable for Whole30 with simple swaps.
- Quick to prepare: most of the work is assembling ingredients and making a simple teriyaki-style sauce, so bowls can be on the table in about 30 minutes.
- Highly adaptable: serve over rice, cauliflower rice, or sweet potatoes; add edamame, pineapple, sesame seeds, or extra vegetables for variety.
- Great for meal prep: the components store well when kept separate, allowing you to assemble fresh bowls throughout the week.
- Easy to scale and simplify: use leftover or rotisserie chicken to reduce hands-on time, or swap in tofu, salmon, or tuna for a different protein.
Recipe Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs (trim excess fat if using thighs).
- Soy sauce or coconut aminos: Coconut aminos are a good gluten-free, soy-free alternative.
- Vinegar: Rice vinegar or apple cider vinegar adds bright acidity to the marinade.
- Garlic powder and ground ginger: Provide warm, savory aromatics.
- Arrowroot and water: Combine to make a slurry to thicken the sauce.
- Avocado oil: A neutral oil for the sauce and cooking.
- Coconut sugar or brown sugar: Balances the savory ingredients with a touch of sweetness.
- Rice or cauliflower rice: The base of the bowl; cauliflower rice is a lower-carb option.
- Fresh toppings: Sliced cucumbers, shredded carrots, pineapple, and sesame seeds are all excellent choices.
Suggested Toppings
- Microgreens or baby greens
- Shredded red cabbage
- Thinly sliced green onions
- Pickled onions (optional)
- Sesame seeds and extra pineapple for brightness
See the ingredients list in the recipe card below for exact measurements.
Substitutions and Variations
- Fish: Swap chicken for fresh salmon or tuna to make a classic poke-style bowl.
- Pre-cooked chicken: Use rotisserie chicken or leftover baked chicken for faster assembly.
- Grain alternatives: Brown rice, white rice, or cauliflower rice all work depending on your dietary needs.
- Extra protein: Add a hard-boiled egg or extra tofu for more protein.
- Spicy mayo: Optional but recommended — a simple mix of mayo, lime juice, vinegar, and sriracha brightens the bowl.
If you try other swaps or additions, note your results so you can repeat the best versions.
Instructions
Step 1 — Make the sauce: Combine the soy sauce (or coconut aminos), coconut sugar, vinegar, garlic powder, ginger, avocado oil, and any other sauce ingredients in a small saucepan. Heat over medium until the sugar dissolves and the mixture comes to a simmer. In a small bowl, whisk arrowroot with water to form a smooth slurry, then stir it into the simmering sauce. Whisk until thickened and remove from heat. Reserve half the sauce for marinating and set the rest aside for finishing the chicken.
Step 2 — Marinate and cook the chicken: Pour half of the cooled sauce over the chicken in a bowl and let it marinate for about 30 minutes if time allows. Preheat the oven to 400°F (200°C). Place marinated chicken on a sheet pan and bake for 20–25 minutes, or until an instant-read thermometer reaches 165°F (74°C). While the chicken bakes, prepare rice or thaw cauliflower rice according to package instructions.
Step 3 — Finish the chicken: Once cooked, cut the chicken into cubes or slices and toss with the reserved sauce so the pieces are glossy and well coated.
Step 4 — Optional spicy mayo: Whisk together 2 tablespoons vinegar, 2 tablespoons lime juice, 1 tablespoon sriracha, and 1/3 cup mayonnaise (avocado mayo works well) to make a creamy, tangy sauce to drizzle over the finished bowls.
Assembling the Bowls
- Place rice or cauliflower rice in the bottom of each bowl.
- Top with teriyaki chicken, diced pineapple, sliced cucumbers, shredded carrots, and any other desired toppings.
- Sprinkle sesame seeds and sliced green onions over the bowls and finish with a drizzle of the spicy mayo, if using.
Tips and Storage
- Store components separately in airtight containers for up to 5 days. Keep fresh toppings like pineapple and microgreens separate until serving for best texture.
- Mix the arrowroot slurry thoroughly before adding it to the hot sauce to avoid lumps.
- For convenience, swap in pre-cooked or store-bought chicken; reserve the homemade sauce to toss with the protein for flavor.
Recipe Notes
Serving size: This recipe yields approximately 3 servings.
Storage: Refrigerate in airtight containers for up to 5 days. Add delicate toppings just before serving for the best texture.
Nutrition: Nutrition values are estimates and can vary depending on ingredients and portion sizes. Adjust ingredients to match your dietary needs.
Full Ingredient List (Summary)
- For the spicy mayo (optional): vinegar, lime juice, sriracha, mayonnaise (about 1/3 cup).
- For the chicken and sauce: soy sauce or coconut aminos, coconut sugar, vinegar, garlic powder, ground ginger, arrowroot, water, avocado oil, 1 lb chicken breast.
- For assembly: pineapple, rice or cauliflower rice, sliced mini cucumbers, sesame seeds, shredded carrots, pickled onions (optional), microgreens, shredded red cabbage, green onions.
A vibrant, healthier take on teriyaki bowls, these poke bowls are easy to make, simple to customize, and perfect for weeknight dinners or meal prep. Enjoy the contrast of sweet pineapple, tangy sauce, and crisp vegetables with tender, sauce-glazed chicken.